Post Harvest Management of Fruits and Vegetables

By Dr. Nongallei Pebam | Food Safety Administration, Department of Health, Government of Manipur

Learners enrolled: 1208

Post-harvest technologies constitute an inter-disciplinary science and techniques applied to agricultural commodities after harvest for the purpose of preservation, conservation, quality control, processing, packaging, storage, distribution, marketing and utilization to meet the food and nutritional requirements of consumers in relation to their needs. Again, fruits and vegetables are highly perishable commodities and the ambient high temperature obtained in the tropical country like ours makes them more susceptible for rapid development of senescence, decay and rotting. Both respiratory and transpiratory rates are proportional to temperature, increases and so that the produce quickly dries, wilts and spoils unless properly preserved. In this course, the various changes that takes place in the fruit or vegetable after harvesting as well as the maturity indices for harvesting a particular crop will be discussed. The students will also learn about post harvest handling of the crops so as to enhance the shelf life of the crops. The course will also discuss on the various principles involved in preservation of fruits and vegetables along with the various techniques used in the preservation of fruits and vegetables.

Summary

Course Status :	Completed
Course Type :	Core
Duration :	12 weeks
Category :	Agricultural and Food Engineering
Credit Points :	4
Level :	Undergraduate
Start Date :	20 Jan 2020
End Date :	20 Apr 2020
Enrollment Ends :	08 Mar 2020
Exam Date :	09 May 2020 IST

Note: This exam date is subjected to change based on seat availability. You can check final exam date on your hall ticket.

Page Visits

Course layout

Week 1:

Importance and recent advances of post harvest technology in horticultural crops
Scope of preservation in India
Maturity and ripening process
Factors affecting ripening

Week 2:

Pre harvest factors affecting quality on post harvest shelf life of fruits and vegetables
Factors responsible for deterioration of harvested fruits and vegetables
Factors affecting growth of microorganisms and the control measures
Maturity indices of fruits and vegetables, Harvesting and post harvest handling of Vegetables
Maturity indices of fruits and vegetables, Harvesting and post harvest handling of Fruit

Week 3:

Pre-cooling and pre-storage treatments
Methods of storage and artificial ripening of fruits and vegetables
Packaging: Methods of Packaging, packaging materials and packaging technology for export
Food Containers

Week 4:

Site selection and unit layout for fruit and vegetable processing plant
Layout of post -harvest processing unit and hygienic conditions of the unit
Principles of preservation, Food Preservation by Fermentation

Week 5:

Canning and bottling
Drying and dehydration
Chemical Preservation of Foods
Cold Preservation and Processing
Heat Preservation and Processing

Week 6:

Ultraviolet and Ionization radiation
Enzymes in food industry
Food spoilage

Week 7:

Preparation of processed products of fruits and vegetables-I
Preparation of processed products of fruits and vegetables-II (Fruit Beverages)

Week 8:

Alcoholic fruit beverages
Spoilage of canned products

Week 9:

Tomato processing
Valuable products from fruits and vegetables waste
Quality control in food processing industry
Preservatives, colours permitted and prohibited in India

Week 10:

Judging of maturity indices of some important fruits and vegetables
Sauces and chutneys
Ketchup (tomato)

Week 11:

Squashes (lemon squash, orange squash, pineapple squash)
Syrups (rose syrup and almond syrup)

Week 12:

Jams (apple jam and mixed fruit jam)
Pickles (green chilli, lemon, mixed vegetable)
Preserve (carrot)

Books and references

Chadha, K.L. & Pareek, O.P. (Eds.). 1996: Advances in Horticulture,

Vol. IV. Malhotra Publ. House, Kriti Nagar, Delhi.

Giridhari, Lal, Siddappa, G.S., & Tandon, G.L. 1998: Preservation of

Fruits and Vegetables, Publication and Information Division, ICAR.

Srivastava, R.P., Sanjeev, Kumar.2006: Fruits and Vegetable

Preservation, International book distributing Co Lucknow.

Sudheer, K. P. Indira, V. 2007: Postharvest Technology of Horticultural Crops, New India Publishing, Delhi.

Verma, L. R & Joshi, V. K. 2000: Postharvest Technology of Fruits and

Vegetables, Indus Publishing House, Delhi.

Instructor bio

Dr. Nongallei Pebam

Food Safety Administration, Department of Health, Government of Manipur

Dr. Nongallei Pebam is currently working as Food Safety Officer in the Department of Health, Food Safety Administration, Imphal West. She has the experience of teaching horticulture to the under graduate students as well as post graduate students. She has received her Ph.D degree from the SHIATS Allahabad with Specialization in Horticulture (Post Harvest Technology). Her areas of interest are mainly concerned to the Post Harvest technologies and areas related to Food safety and nutrition. To her credit, she has many articles and research works published in national and international journals. She has contributed book chapters in different books of reputed publications. Along with these, she has presented a good number of papers in national and international conferences and seminars. In addition to these, she has attended workshops.